Rich recipe of Mexican rice with a touch of poblano chili.
Learn more about Emilia Molinari
Ingredients8 portions
Preparation
Soak the rice for 20 minutes in hot water after this time drain in a strainer, rinse and let dry.
The poblano peppers are placed in a pan on the stove and then I sweat them in a plastic bag for 10 minutes, then I remove the hair and seeds.
To grind in the blender 3 chilies and the cilantro with a cup of broth, the onion and garlic, to that it is very well liquefied.
Stir the rice in a pan with oil as if it were for white rice, add the 2 poblano chiles in rajas and corn.
Then put the contents of the blender and cook a little, add the rest of the broth, season with salt, cover and lower the heat.
Cook for 20 minutes. Serve with cream and cheese.
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